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BEET PASTA HANKERCHIEFS / ROASTED BEETS & BROWN BUTTER SAUCE

Yields 7 servings at 5.7 mg THC per serving

Braised Beet Pasta

Yields 7 1-ounce servings of dough at 5 mg of THC per

6 ounces Tipo 00 Italian flour

2 ounces all-purpose flour

3 medium egg yolks

1 medium egg

1 large beet (peeled and quartered)

1 cup pomegranate juice

1 ¼ cup water

1 cup balsamic vinegar

¾ tsp. cannabis oil

½ Tbsp. water

Instructions

Braised Beet Puree:

Place wine, water, and balsamic vinegar into saucepan. Add the peeled and quartered beet. Bring to boil. Lower the temperature to medium heat. Cook for 5 minutes. Bring temperature to low heat. Cook until the beet is fork-tender.

Reduce remaining liquid until it is a light syrup consistency. Add beets and light syrup to blender and puree until smooth.

Beet Pasta:

Sift Tipo and all-purpose flour. Add into mixer. Turn mixer on low, and add egg yolks one at a time. Then add the full egg. Mix on low, and slowly add the beet puree and cannabis oil. Add water.

Mix until ball forms. Add additional all-purpose flour in small amounts if needed. Knead the dough on a lightly floured surface. Cover in plastic wrap and refrigerate for at least 30 minutes.

Portion the dough into 1-ounce balls. Roll out using a pasta machine.

Pasta Filling

Yields 7 1-ounce servings at .35 mg per

4 ounces ricotta cheese (strained)

2½ ounces soft goat cheese

½ ounce grated pecorino cheese

1 tsp. roasted garlic infused oil

1 shallot (minced)

1 garlic clove (minced)

½ cup of beet greens (cleaned and stemmed)

1 tsp. chopped tarragon

Pinch of salt

Sauté beet greens, garlic, and shallots in ½ tsp. of roasted garlic infused oil (reserve the second ½ tsp.). Cook until tender. Cool and chop fine.

In a bowl, mix the beet greens, ½ tsp. infused roasted garlic oil, cheeses, and chopped tarragon. Set aside for plating.

Roasted Beets

¼ lb. Red beets (peeled and halved)

¼ Golden beets (peeled and halved)

¼ cup olive oil

1 tsp. kosher salt

Instructions

Coat the beets in olive oil and salt. Add to a baking dish, and roast for 35–40 minutes at 400 degrees. Turn beets as necessary. Cool, quarter, toss in olive oil, and set aside for plating.

Brown Butter Sauce

Yields 7 1-ounce servings at .35 mg per

½ lb. butter clarified butter

¼ Tbsp. clean cannabis butter

6 ounces crème fraîche

1 garlic cloves (minced)

¼ tsp. chopped parsley

¼ chopped tarragon

Instructions

Melt clean cannabis butter and clarified butter in a skillet. Stirring frequently, add chopped tarragon and cook until butter begins to brown. Add minced garlic and cook until soft. Whisk in crème fraîche, and then add the chopped parsley.

To Plate:

Center a 1-ounce quenelle of the cheese mixture onto plate. Cover with cooked pasta sheets. Add roasted beet quarters. Spoon hot brown butter sauce over the pasta. Garnish with roasted pistachios or walnuts.

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